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Close up look of Coconut Coriander chutney served in a white bowl, served along with Malvani Amboli

Easy Coconut Coriander Chutney

Coconut Coriander Chutney is a simple and easy 10-minute chutney made using fresh coconut and coriander and goes well as a side dish for South Indian Breakfast Recipes.
5 from 3 votes
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Course: Condiments
Cuisine: Indian, Maharashtrian, South Indian
Keyword: Chutney, Coconut
Prep Time: 5 minutes
Grinding Time: 5 minutes
Servings: 1 Cup
Author: Renu Agrawal-Dongre



  • 1 Cup Coconut chopped into ½ inch pieces -Fresh is preferable, one can grate too.
  • 1 teaspoon of Jeera
  • 3-4 Green Chilies -As per taste
  • 1 medium-size Garlic Clove -Optional
  • 1/2 Cup of Coriander
  • Salt as per taste
  • Water as required

For Tempering

  • 1 tablespoon Oil
  • 1 teaspoon mustard seeds
  • 8-10 curry leaves
  • 2 Dried Red Chillies
  • ½ teaspoon Urad Dal


  • Put all the ingredients in a mixer grinder and grind.
    Step by step pics of making of Coconut Coriander Chutney
  • Add water a little at a time. Only as much is required to grind the chutney to a smooth consistency.
  • Grind it to a smooth or semi-coarse consistency as desired.
  • Remove it in a clean bowl.


  • Heat oil in a small wok or pan.
  • Once heated add the mustard seeds, curry leaves, red chilly and urad dal.
  • Let the mustard seeds splutter and slightly mix everything in the pan.
  • Let the dal cook for a few seconds until it starts to change colour.
    Making of Tempering for chutney
  • Now pour the mixture over the chutney and mix.
  • Serve it with breakfast or as a aside.


  • As it has fresh coconut, Keep it refrigerated and make it in small batches.
  • If using frozen coconut slices, defrost them.
  • If you are in a hurry, you can use hot water too to defrost. Using hot water at times releases the milk of coconut and the texture of chutney changes.
  • Desiccated coconut can be used. Taste and texture will differ.
  • Measurement of ingredients is just a rough guide. One can change as per requirement.
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